Description
These Blueberry Biscuits with Honey Butter combine flaky, tender biscuits bursting with fresh blueberries, perfectly complemented by a rich, sweet honey butter for an irresistible breakfast or snack treat.
Ingredients
Scale
For the Biscuits
- 11 tablespoons unsalted butter, cold, divided use
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons fine sea salt
- 1 ½ cups fresh blueberries
- 1 ⅔ cups cold buttermilk
For the Honey Butter
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
- Cut in the Butter: Cut 10 tablespoons of the cold unsalted butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add Blueberries: Gently fold the fresh blueberries into the flour and butter mixture, taking care not to crush them and to distribute evenly.
- Incorporate Buttermilk: Pour in the cold buttermilk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat or roll it out to about 1-inch thickness. Fold the dough over itself once or twice to create layers, then gently pat it to thickness again.
- Cut Biscuits: Using a biscuit cutter or a round glass about 2.5 to 3 inches in diameter, cut the dough into rounds. Gather scraps and re-roll gently to cut more biscuits, taking care not to overwork the dough.
- Prepare for Baking: Place the biscuits on a baking sheet lined with parchment paper, spacing them slightly apart. Cut the remaining 1 tablespoon of cold butter into small pieces and dot the tops of the biscuits to enhance flakiness and flavor.
- Bake Biscuits: Bake in a preheated oven at 425°F (220°C) for 15-18 minutes or until the tops are golden brown and the biscuits are cooked through.
- Make Honey Butter: While the biscuits bake, soften 2 tablespoons of unsalted butter in a small bowl. Stir in 1 tablespoon honey and a pinch of salt until smooth and combined.
- Serve: Remove biscuits from the oven and let cool slightly before serving warm with a generous spread of the homemade honey butter.
Notes
- Use fresh blueberries for the best flavor and to avoid turning the dough purple from frozen blueberries’ juice.
- Keep all ingredients, especially the butter and buttermilk, as cold as possible to ensure flaky biscuit layers.
- Do not overmix the dough; gentle handling preserves flakiness and tender texture.
- Honey butter can be stored in an airtight container in the fridge for up to 3 days; bring to room temperature before spreading.
- For a dairy-free option, substitute butter and buttermilk with plant-based alternatives.
Keywords: blueberry biscuits, honey butter, breakfast biscuits, fresh blueberry recipe, fluffy biscuits, homemade honey butter